Ingredients

Method

• 4 free-range eggs
• 250 g caster sugar
• 280 g flour
• 1 T baking powder
• 1 cup full-cream milk
• 100 g butter
• 1/2 t vanilla extract
• White chocolate discs, to decorate
For the vanilla buttercream:
• 75 g sugar
• 1/4 cup cold water
• 3 free-range egg yolks
• 1 t vanilla extract
• 180 g butter

Method

Ingredients

Preheat the oven to 180°C. Beat the eggs and caster sugar until thick and creamy. Sift the flour and baking powder and fold into the egg mixture.

Heat the milk, butter and vanilla extract to just under boiling point. Stir into the batter. Spoon into a 23 cm greased cake tin and bake for 25 to 30 minutes, or until a skewer comes out clean when inserted. Cool.

Cover the cake in the vanilla buttercream and decorate the sides with chocolate discs.

To make the buttercream, dissolve the sugar in the water, then bring the mixture to the boil. Lightly whisk the egg yolks and gradually pour in the hot syrup, whisking vigorously. Whisk for 5 minutes until the mixture is pale, thick and cool. Beat the vanilla and butter until creamy. Gradually beat the egg mixture into the butter mixture. Chill for at least 30 minutes before using.

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